1) In a large saute pan over medium heat, heat 2 tablespoons
sunflower oil and tempeh, browning tempeh on each side. Remove
tempeh from the pan and set aside.

2) Add remaining oil and onion. Brown for 5 minutes, stirring
occasionally. Return tempeh to the pan and stir in garlic, bay
leaves, paprika, caraway, dill, salt, vinegar, tamari, and black
pepper. Add water and simmer for 30 minutes or until the water has
evaporated and tempeh is infused with flavor and coated with a
glaze. Remove bay leaves.

While the tempeh is sauteing you will have plenty of time to
prepare the Thousand Island Dressing. It’s so easy! In a small bowl
combine the following ingredients: 1/3 cup vegan mayonnaise, 2
tablespoons ketchup, and 3 tablespoons dill pickles, chopped. That’s
it!

3) Heat a large skillet over medium-high heat. Spread two slices
of bread with margarine. Grill for 3 minutes, until browned on one
side only. Repeat for the remaining slices of bread.

4) Between the ungrilled sides of two pieces of toast, layer
Thousand Island Dressing, sauerkraut, 2 pieces of tempeh, onions,
and avocado. Repeat with remaining ingredients.